Nutmeg Hard Sauce Recipes

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HARD SAUCE



Hard Sauce image

I remember making this sauce for my mom when I was about 8 years old. I loved the aroma and spicy flavor. Today, many cooks spread cream-cheese frosting on spice cake instead, but I think you're really missing something if you bypass this warm, old-time sauce. -Shirley Joan Helfenbein, Lapeer, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1-1/3 cups.

Number Of Ingredients 8

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Dash ground allspice
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon rum extract

Steps:

  • In a small saucepan, combine the sugar, flour, nutmeg, allspice and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and extracts. Serve with spice cake. Refrigerate leftovers.

Nutrition Facts :

NUTMEG SAUCE



Nutmeg Sauce image

From a 1930s hand written cookbook from Neligh Ne. She had this written down two times so she used it for something important to her. We use vanilla sauce on pound cake in our family. This sauce is wicked good on my spice cake recipe . It will bump up old coffee cake. Mr. picky was licking the pan. The top part of the recipe was how it was written; at the bottom was how I did it.

Provided by Dienia B.

Categories     Dessert

Time 12m

Yield 1 1/2 cups

Number Of Ingredients 7

1 1/2 tablespoons cornstarch
1/4 cup sugar
1 cup water, boiling
1 tablespoon lemon juice
1 tablespoon butter
1/2 teaspoon nutmeg
1/4 teaspoon salt

Steps:

  • Blend cornstarch and sugar.
  • Add boiling water, stirring constantly until thick.
  • Add lemon juice, butter, nutmeg and salt.
  • Serve warm.
  • My Method:.
  • I just whisked everything, except the butter, together and cooked it.
  • When boiling hot, I whisked in the butter and stirred until thickened.

NUTMEG VANILLA SAUCE



Nutmeg Vanilla Sauce image

This sauce is based on a classic vanilla anglaise, a sauce thickened with egg yolks and served cold over berries, chocolate cake or with a hot fruit pie. It was invented by the French but called anglaise (or "English" in French) because they observed the English always pouring a light colored cream liquid on their desserts. That liquid was what the British call "pouring cream," and it's a very thick flavorful cold cream they serve with dessert in a pitcher and pour it over everything.

Provided by Food Network

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 5

2 cups milk
1/2 teaspoon freshly (preferred) ground nutmeg
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar

Steps:

  • Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
  • In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan.
  • Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold.

HARD SAUCE



Hard Sauce image

Provided by Food Network

Categories     condiment

Time 15m

Yield about 1 cup

Number Of Ingredients 7

3/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 teaspoon pure vanilla extract
1 egg, beaten
1/4 cup brandy
Pinch grated nutmeg
Pinch orange zest

Steps:

  • Mix together the sugar, butter, vanilla and egg in a saucepan set over medium heat. Cook, stirring, until the sugar melts. Add the brandy and stir for 1 minute. Add the nutmeg and orange zest, and serve warm.

HARD SAUCE



Hard Sauce image

Serve this hard saue with Figgy Christmas Fruit Roll, Festive Figgy Pudding, or Persimmon Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 4

1 cup confectioners' sugar
7 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 tablespoons brandy or Cognac

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Add the vanilla and brandy or Cognac; beat until combined. Transfer to a serving dish, and cover with plastic wrap. Refrigerate until ready to serve.

HARDLY HARD SAUCE



Hardly Hard Sauce image

An easy hard sauce to serve over cake.

Provided by JJOHN32

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Yield 12

Number Of Ingredients 5

1 cup butter, softened
1 cup confectioners' sugar
¼ cup dark rum
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg

Steps:

  • Beat butter or margarine until light and fluffy, about 2 minutes. Sift confectioners' sugar into the butter. Add rum, vanilla, and nutmeg. Beat on high speed for 5 minutes. Serve at once over cake, or cover and refrigerate. Bring to room temperature before using if refrigerated.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 10 g, Cholesterol 40.7 mg, Fat 15.4 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 109.2 mg, Sugar 9.9 g

CHRISTMAS PUDDING WITH NUTMEG SAUCE



Christmas Pudding with Nutmeg Sauce image

An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.-Deb Thompson, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 2h35m

Yield 8 servings (1/2 cup sauce).

Number Of Ingredients 21

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1/2 cup 2% milk
1/2 cup molasses
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 medium apple, peeled and chopped
1 cup raisins
1/2 cup chopped maraschino cherries
1/2 cup chopped dates
SAUCE:
1/3 cup sugar
3/4 teaspoon cornstarch
1/2 cup boiling water
1/2 teaspoon butter
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates., Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.

Nutrition Facts : Calories 469 calories, Fat 14g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 279mg sodium, Carbohydrate 85g carbohydrate (56g sugars, Fiber 3g fiber), Protein 6g protein.

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